Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, August 3, 2016

Grilled Sausages with Bourbon-Molasses Sauce

Skip the typical, ho-hum hot dogs and grab some flavor-loaded, local sausages when you’re ready to grill. And skip the bun too. Juicy grilled sausages with a killer sauce do just fine without the bread bed.

The sauce here: a combination of rich, tart-sweet molasses and oaky straight bourbon. Dijon mustard and a little shallot add a good flavor balance, and a bit of butter turns the texture silky smooth. Drizzle your naked sausages with a little of this and you’ll be glad you left the hot dog behind.

Note: For this recipe, I bought 6 small sausages (about 3 ounces each) from a local butcher, so they were smaller than typical store-bought sausages. Choose whatever size you like and adjust grilling time accordingly—just buy local if you can.

Serves 4-6

  • 3 tsp unsalted butter, divided
  • 1 tbsp finely chopped shallot
  • 3 tbsp molasses
  • 1 tbsp bourbon
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • 6 3-oz sausages
  • olive oil, for rubbing
3-oz Sausages
  1. Light a grill for medium heat with room for off-heat grilling.
  2. Heat a small skillet or saucepan over medium-low heat and add 2 teaspoons butter. When the butter has melted, add the shallot and cook 2 minutes, stirring frequently.
  3. Add the molasses, bourbon, and mustard and season with salt and pepper. Bring to a light simmer, stirring frequently.
  4. Simmer 3 minutes, stirring frequently. Remove from the heat and stir in the remaining 1 teaspoon of butter. Cover and re-warm gently just before using.
Shallot in Butter
Molasses Mixture Added
Bourbon-Molasses Sauce
  1. Lightly rub the sausages with olive oil and lightly oil the grill grate. Grill the sausages over direct heat, turning a few times, until char marks appear. Move off heat and grill until just cooked through, turning a few times, about 15 minutes total, depending on size.
Sausages Beginning to Grill
After Turning
Transfer the sausages to a platter and drizzle with a little of the bourbon-molasses sauce. Serve, passing remaining sauce at the table.

Grilled Sausages with Bourbon-Molasses Sauce

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